Nutritional Facts

Directions

Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned.

Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.

Place on a greased baking sheet; brush with egg. Bake at 450° for 18-20 minutes or until a meat thermometer reads 170°. Let stand for 10 minutes before serving.

Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.Yield: 4 servings.

Originally published as Chicken Wellington in Simple & Delicious
March/April 2006, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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redhen1970 User ID: 4031186238902

Reviewed Dec. 7, 2015

"If you ever want to impress, try this recipe. It's so simple, yet fit for a king. I omitted the rosemary and added a small bit of Old Bay. Delish!!!"

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mrenda User ID: 5393618135181

Reviewed Feb. 5, 2013

"This was very good. We loved it. The sauce was great. I used garlic and basil instead of the rosemary/ as I didn't have rosemary on hand."

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Hautemom User ID: 6490770137996

Reviewed Feb. 16, 2012

"I used phyllo dough and it turned out delicious!"

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bestestmommie User ID: 576074962180

Reviewed Mar. 31, 2011

"We enjoyed this recipe. I found the spices to be perfect, but you bight adjust to your tate. I use chicken broth not wine and cut out leafs from pastry to place on top. Looks elegant and sauce is delicious."

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vfw4me User ID: 4661704135557

Reviewed Mar. 1, 2010

"OMG - this looks very expensive (rather elegant) and tastes just wonderful!

We also made it without the rosemary & sage, added garlic and ground red papper, put a piece of pepperjack on before wrapping in the piecrust. Served with salsa for a whole new taste - Wellington a la Mexicana!!."

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queenpenguin User ID: 3945629152055

Reviewed Sep. 19, 2009

"I find rosemary too strong a flavour so the second time I made this I substituted it with a milder leaf spice like oregano or basil and enjoyed it much more."